Thursday, October 2, 2008

Southwestern Egg Rolls

We made some pretty awesome southwestern egg rolls for dinner the other night! SO yummy, and while cooking Matt took off the tip of his finger (darn knife jumped up and bit him but despite the bleeding drama dinner was well worth it once finished! If you have any questions you can call me! They really were awesome! We don't DO spicey so we toned down the jalepeno's and I had to double the recipe obviously. I ended up useing the giant tortilla's and made 10 so 20 halfs, and it fed us really well. I didn't end up making the dipping sauce but I'm pretty sure that if the egg rolls turned out this good the sauce is going to taste nice as well. We were lazy and just stuck with ranch.
Normaly I would have plated them nicely when taking a picture of them but at that point we were starving! lol you're lucky there are any pictures at all! Between Matt and Mikey they sucked them down fast!

(it's important to note that they need to be frozen for 5-6 hours so they wont fall apart when you deep fat fry them, so make sure you set aside time for that)

1 chicken breast fillet ( I used about 5 chicken tender stripes, we wanted ours meatier)
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained (make sure you chop it well or it will be stringy)
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas

Avocado-Ranch Dipping Sauce:
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper

Preheat barbecue grill to high heat.
Rub chicken breast with some vegetable oil then grill it on barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of chicken while it cooks. Set chicken aside until it cools down enough to handle.
Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add red pepper and onion to pan and sauté for a couple minutes until tender.
Dice cooked chicken into small cubes and add it to pan. Add corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to pan. Cook for another 4 minutes; stir well so that spinach separates and is incorporated into mixture. Remove pan from heat and add cheese; stir until cheese is melted.
Wrap tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
Spoon approximately one-fifth of mixture into center of a tortilla. Fold in ends and then roll tortilla over mixture. Roll tortilla very tight, then pierce with a toothpick to hold together. Repeat with remaining ingredients until you have five eggrolls.
Arrange eggrolls on a plate, cover plate with plastic wrap and freeze for at least 4 hours or overnight.
While eggrolls freeze prepare avocado-ranch dipping sauce by combining all of ingredients in a small bowl.
Preheat 4-6 cups of oil to 375 degrees.
Deep fry eggrolls in hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of dipping sauce.
Garnish dipping sauce with chopped tomato and onion.
Serves 3-4.

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